Cardamom Coffee – My (new)Morning Jacket

My husband loves hazelnut coffee. Beans or creamer, he’s gotta have it. It’s not my favorite, but I buy one or the other every week because I said in my vows to him that I would warm his heart and support the essence of him… that meant making coffee every morning.

I found a way to meet both of our needs; he gets his hazelnut fix, we get our life fuel and I get to slip in yet another essential oil into my daily routine: I buy plain French roast, hazelnut creamer (for him) and I get my pick of the litter with the help of a tiny little toothpick!

The Essence of Life

 

Don’t forget that essential oils are very concentrated, so a little goes a long way. I’ve definitely had my experience of adding waaaaaaaay too much lemongrass to my stir fry (one drop was overkill). So when I learned the toothpick trick, I had an ah-ha moment of “know better, do better.” For some oils, like lemon, a drop will do; but for others, like cinnamon, oregano, or lemongrass…. you need less than a drop, but how do you do that? Grab a toothpick and we’ll have a little lesson.

Stick it in there… Just the tip

 

It’s super simple and will save you your tastebuds and you won’t have to dump any food, drinks or oils. You can always add more, but you can never take it out. Grab a toothpick and dip it in the dropper. No need to open up the bottle fully. That’s it. Take your toothpick and stir it into what ever liquid you choose: water, coffee, tomato sauce, bone broth, vodka… do it! If you want more intense flavor, use a new toothpick, dip it again and give another swirl.

 

 

So for today’s coffee I choose cardamom. This oil has been in my arsenal for quite some time but I’ve honestly never used it. I was thumbing through my Essential Life book (which comes to you free when you sign up as a wellness advocate or wholesale customer through me – worth $35!) and came across its amazing benefits: menstrual and digestive support (it’s that time of the month again), mental congestion, and it moves your emotional balance from “Self-Centered” to “Charitable!” Bonus: it makes my coffee taste like chai.

There are so many oils you can perk your coffee or tea with, I’m sure one for each day of the month: cinnamon, bergamot, OnGuard, lavender, lemon, peppermint, lime, grapefruit, wild orange, cassia, DigestZen, fennel, Melissa, wintergreen… there, you’re covered for two weeks.

So let me know what you think! Comment below what you’ve tried, what you loved… and did NOT love.  If you have no essential oils in your cupboard and are ready to jump on board, this is a great way to start your day in this new year! Reach out to me at doYOUmamma@gmail.com or follow through to my personal dōTERRA Website and you could have these oils by the end of the week!

Lemon & Artichoke Shrimp with Couscous AKA Dinner with dōTERRA AKA The Benefits of A Well Stocked Kitchen

Walk into my kitchen and look into my pantry, it seems as if I’m preparing for the apocalypse. Bags after bags of dried beans and grains, canned foods, cartons of shelf stable nut milks, spices galore from all of the the world and enough peanut butter to last possibly forever. My cabinets are almost an aspiring chefs dream. A Kitchen-Aid mixer, a VitaMix, a LeCreuset stock pot and braiser, and an Instant-Pot are just the beginning. We also have 2 deep freezers full of frozen meats, vegetables, bone stock and breastmilk.

I come from the philosophy that if you have the tools needed, you’re always prepared. Whether it’s a rainy day with a sick kid at home, I can make soup in a flash because I have quarts of bone broth in my freezer; if my husband surprises me with friends coming over for dinner, I can make Japanese chicken curry for 6 in under 20 minutes. If it takes me longer than an hour to make dinner, I’ve taken too long. I’ve got 2 kids and “ain’t nobody got time for dat.”

So, tonight was one of those nights where I just didn’t want to send much time on dinner, I didn’t want to head out to the store (our CSA fruit/veggie box gets delivered in a couple days) and I’m over soup. I scanned my freezer looking for pork chops then realized they’re in the back freezer outside, it’s raining, so I decided on some frozen shrimp I had picked up at Target for my MIL who didn’t use them. Oooooh! Do I have any couscous? Of course I do! I have four different kinds, so I grabbed the Israeli (pearl). Hell yes! A can of artichoke hearts!  I vaguely remember my daughter asking for a lemon, check! we’ve got a lemon. Shrimp, lemon….. I need some green.  PARSLEY and DILL! I’ve got dried parsley but out of dill.   Oh wait! No I’m not. I run to the bedroom for my dill dōTERRA essential oil! I’ve got a random packet of red pepper flakes from the last time we ordered pizza (don’t hate… we all have these) and I’ve got the smallest wedge of Parmesan cheese in my fridge. Dinner is in the bag.

Having essential oils in your arsenal is not only beneficial for your health and emotional wellness, you can also incorporate it into your culinary skills!

So here’s the recipe for Lemon & Artichoke Shrimp with Couscous

INGREDIENTS:

2-1/4 cups less-sodium chicken broth

1-1/2 cups Israeli (pearl) couscous

1 tablespoon olive oil or butter

2 garlic cloves, minced

1 small shallot, minced

1 can (14 ounces) artichoke quarters, drained

1 pound 26-30 count peeled and deveined shrimp, tails removed, patted dry

1/4 teaspoon ground black pepper

Pinch of red pepper flakes

Juice of 1 lemon

Zest of 1/2 lemon

1 tablespoon roughly chopped fresh dill (or 1 drop dōTERRA Dill essential oil)

1 tablespoon roughly chopped fresh parsley (or 1 teasooon dried)

1/3 cup shaved Parmesan cheese, for garnish

DIRECTIONS:
In medium saucepot, bring broth to boil over medium-high heat. Stir in couscous. Reduce heat to medium; cook 8 to 10 minutes or until couscous is tender. Set aside.

Meanwhile, in large skillet, heat oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring frequently. Add artichokes, shrimp, black pepper and red pepper flakes; cook until shrimp turn opaque throughout, stirring occasionally, about 4 minutes.

Add lemon juice, lemon zest, dill, parsley and couscous; toss until well combined. Serve in warm bowls garnished with cheese.

This is one of my husband’s favorite dishes. It’s also one of my pantry staples. It took me longer to defrost the shrimp than to cook the whole meal: I had dinner on the table in under 30 minutes and was not a single leftover in sight.

Are you ready to add essential oils to your arsenal?

Email me at doYOUmamma@gmail.com or become a wellness advocate or wholesale customer right now!

Comment below what are your favorite dishes to use essential oils in or what you would switch out a dried or fresh herb with an oil? I cant wait to get some inspiration!